Third year Culinary Arts Management students have been getting in touch with their inner辫芒迟颈蝉蝉颈别谤聽to create delicious desserts as part of their Specialist Pastry Techniques option module.聽
The students are challenged to research, develop and produce a plated dessert suitable for a modern culinary environment and must include three key elements: tempered chocolate, boiled sugar and fresh fruit.聽
Eleny Minto, a student taking the module, said: 鈥淲e get to be really creative and we鈥檙e given the freedom to really play around with recipes to develop our own signature dishes.聽
鈥淔or my final product I am going to make a deconstructed black forest gateau, breaking down all the different elements and making it my own recipe.鈥澛�
With the increase of health awareness and diverse dietary requirements, students are asked to take a healthier approach to classical dessert production to reflect current industry developments and to consider the diverse range of allergens.聽
Amy Houghton, another student studying Culinary Arts Management, said: 鈥淪pecialist Pastry Techniques really focuses on developing your culinary skills 鈥� looking at important areas such as minimising wastage and looking at how to make desserts healthier, such as replacing ice cream with sorbet. I have decided on making a chocolate delice for my final product with praline and an orange sorbet.聽
鈥淥ur products will be assessed on the elements that we choose to use as well as our methodology. We also develop a portfolio and pictures to support our decision-making and evaluation processes.鈥澛�
